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Dining Guide

The Brisket House

With a somewhat hidden strip mall location, a sparse interior and a gas-fired smoker, The Brisket House can give off a questionable first impression. If you can get beyond that you’ll be rewarded with some very good barbecue from a team whose highest priority is providing quality food instead of manufactured atmosphere.

Eminently moist and pull apart tender, this was a well smoked brisket. The saltiness in the rub was a bit much, but the smokiness was bold and the black pepper provided a pleasant heat. We didn’t so much bite as just let the burnt end melt on our tongue.

 

City: Houston

Cuisine:

Method: pecan and oak in a gas-fired rotisserie

Pitmaster: Jorge Castaneda

Price: $$

Rating: ★★★★

Address: 5775 Woodway, Houston, TX, 77057

Hours: M-Sat 11-9, Sun 11-6

Phone: (281) 888-0331

Website: thebriskethouse.com

Year Opened: 2010

Last updated: June 17, 2013

Reviews

  • The Brisket House

    By

    Even if you know where it is, this unassuming storefront in a beige brick strip mall is easy to miss. I almost drove by it even as I stared at the blue dot on my iPhone signaling its location. I’d had eaten some samples from The Brisket House at the Houston Barbecue Festival a few …

  • J. Moss

    Just visited there today. Had three meat plate with brisket, spicy sausage, and pork ribs. All meats were well seasoned. The brisket didn’t have quite as much bark on it as I like (I’ll have to ask for some burnt ends next time) but it had great texture and enough flavor without it. Ribs had excellent flavor, but as Daniel noted, no real bark and a bit of a mushy texture. Sausage was very good too. Had the pinto beans and baked potato salad for sides; the beans were solid, and I could have eaten the potato salad as a meal by itself. In all, definitely a cut above your average BBQ joint, and worth a drive if you live in Houston.

  • Kevin

    I am sitting in the brisket house as I type this! This is my first time eating here and it is delicious. I will admit that I had some of their BBQ at an event I went to a few weeks ago, which is what made me drive across town to try it again. I had the 2 meat plate, brisket and pork ribs; brisket melted in my mouth, perfectly seasoned and with a delicious bark. The ribs pulled right off the bone and had good flavor, lacking bark but making up for it with strong smoke flavor and peppery rub. The sauce was sweet but complemented the spiciness well. Mustard potato salad was some of the best I have had in years, but the cole slaw could definitely be more flavorful and sweeter. This is the best BBQ I’ve had in Houston in a long time. I couldn’t care less that it’s smoked on a southern pride gas assisted pit, because they do it right. So many places are unable to smoke correctly with these pits, but The Brisket House has mastered it.

  • Monroe

    Wayne Kammerl is a great guy. I went to school with him at Blinn and TAMU. Good to see he is keeping the Aggie Special alive and well. Wayne, come see me in Rosebud, if you ever get the chance.

  • Dennis

    Saturday evening, Oct. 3, 2015. Came from Wisconsin to try the brisket. My 2-meat plate contained CHOPPED brisket and 2 BBQ ribs. The ribs were fine, though not the best I’ve had. The chopped brisket was a disappointment – ordinary and somewhat dry. We brought a plate home for my son-in-law. His brisket was SLICED. I tried a slice and it was fabulous – moist, tender, and flavorful. Lesson learned – make sure to ask for sliced brisket, even in a sandwich.

  • Bob in Champions

    Really looking forward to this place opening in a couple of months. That spot has been really lonely since Fuddrucker’s closed a few years ago. Glad to see someone who knows food is moving in.
    Welcome to the neighborhood!

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